The likely consequences of future high levels of atmospheric CO2 concentration on wheat (Triticum aestivum L.) grain nutritional and baking quality were determined.

Two free-air CO2 enrichment (FACE; 550 mmol mol-1) experiments were conducted at ample (Wet) and limiting (Dry) levels of irrigation, and a further two experiments at ample (High-N) and limiting (Low-N) nitrogen concentrations. Harvested
grain samples were subjected to a battery of nutritional and bread-making quality tests.